-
Already boiled chestnuts
150 grams -
Belgian endive
80 grams -
greek feta
100 grams
• 250 kcal -
Whole grain bread
40 grams -
Nuts
30 grams
• 660 kilocalories -
black and white olives
30 grams -
Extra virgin olive oil
to taste
• 0 kcal -
salt
to taste
• 21 kcal -
pepper
to taste
• 79 kcal
Calories refer to 100 grams of product
L’chestnut salad it’s a side simple and delicious, perfect for bringing to the table the most typical flavors and aromas of fall season. An unusual idea to consume these precious fruits, to accompany any main course on the occasion of a family lunch or one dinner with friends. Belgian endive, crunchy and slightly bitter, combines with the sweetness of chestnuts and the flavor of feta, the typical Greek cheese; the toasted croutons and walnut kernels will give a pleasant crunchy note. This salad is eaten with main dishes made with fish or meat and, served in small glass glasses, turns into a food to eat with your fingers exceptional for parties and buffets.
Simple and quick, you can customize it as you wish: you can replace the Greek feta with gorgonzola, for a richer and more full-bodied result; with primosale or sprinkled ricotta, for a more delicate and fresh fragrance. Instead of Belgian endive, add a few songwriter or from baby lettuce; you can also complete it with sliced green apple slices and a veil of wildflower honey, thus obtaining a salad with a sweet and sour taste. Find out how to make it by following our recipe step by step and, if you like chestnuts, don’t miss the chestnut and cocoa cake.
How to prepare a chestnut salad
Cut the wholemeal bread into cubes (1).
Butter a non-stick pan and toast the wholemeal bread cubes until lightly browned (2). Set aside.
In the same pan, toast the boiled chestnuts with a drizzle of oil for about 5 minutes (3).
Cut the Greek feta into cubes (4).
Combine the endive leaves and the grilled chestnuts in a salad bowl (5).
Add the crushed walnuts (6).
Add the diced Greek feta (7).
Complete with the mixture of green and black olives (8).
Season with a drizzle of oil and season with salt and pepper. Complete with the croutons (9).
Mix and flavor with rosemary needles. Serve your chestnut salad (10).
storage
Unsweetened chestnut salad can be stored in an airtight container in the refrigerator for up to One day; once seasoned, it is recommended to consume it immediately to prevent the Belgian endive leaves from losing their consistency.
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